Tag Archives: pastry

The folks at Wewalka USA are hooking us up with a giveaway of the new, sweet Danish dough. Perfect for croissants, tarts, turnovers and just about anything you can conjure up.

You may have seen me share some dishes I’ve done with Wewalka dough in the past. They have a bistro and family style pizza dough and croissant dough and puff pastry. It’s all super easy to work with. Open the package, roll it out and fill or top to your liking. Bake on the provided parchment until done and you’ve got European style deliciousness in just minutes.

I received a giant box of this prepared dough to work with and we’re going to give a few away to a YOU. Plus coupons and recipe cards.

Want to see what I did with my dough? Because I had to try it first, you know…

Introducing my Pumpkin Sweet Potato Tart with Caramel and Ice Cream

Inspired by a dessert that I had at Graze in Winston-Salem last year, this tart is all the things you love about pumpkin pie with the beautiful fall spices but also the best of the Thanksgiving table’s sweet potato casserole. You know it, right? The orange-y, clove-y beauty topped with marshmallows? This tart is the best of both worlds.

Now here’s where it becomes more about you. These spice measurements were me just playing around. You may want more cinnamon or less. More or less orange. I didn’t have zest so I had to use just juice. Play around until it truly tastes like a pumpkin pie but with that citrus laced sweet potato that (hopefully) you’ve had at least once in your life. Add the egg last if you are funny about tasting it with raw egg. I am not funny about that.

You can refrigerate the filling or assemble right away. When ready to fill your two pieces of dough, scoop about a 1/4-1/2 cup of filing and place it in the center of each one .

Then fold up the pastry dough corner to corner until it’s like a little purse, making sure all the seams are sealed and the filling is nicely inside. Now you have two tarts. Brush with a little egg wash (egg mixed with water or milk). Slide the parchment and tarts onto a baking sheet.

The instructions say bake on the parchment for 14-18 minutes. My tart took 20 minutes in my oven but that’s because there’s more to a tart than a small danish or croissant. I just kept my eye on it. Remove from oven and allow to cool for about 5-10 minutes. Drizzle with warm caramel (a praline topping would be good) and then…

….top with your choice of ice cream then another drizzle of caramel. I’ve had my inspiration with cinnamon brown sugar ice cream (hard to find), vanilla, as well as butter pecan. The butter pecan or praline ice cream would be awesome because you get the tanginess of the base ice cream and crunch from the pecans. But you do you! Pick your favorite. Heck, pumpkin ice cream would be good too. Salted caramel? Yes! Also, wouldn’t it be yummy with marshmallow flavored ice cream if you could find it? Or top with marshmallows and give it a little browning on top!

My mr. and I split the tart you see above. It was plenty.
My microfoodie decided she wanted to make a little one so she halved her half then made croissants and you can tell just how easy it is to work with because she had no trouble at all making her own. She drizzled her croissants with chocolate sauce. I teach them well.

You can find Wewalka Dough in Lowe’s Foods and Ingles. And I’ve seen Wewalka at Harris Teeter too but don’t hold me to the sweet pastry dough just yet as this is a brand new item.

Want to get your hands on this Wewalka Danish Dough? Simply comment below what you’d be making with this dough. You’ll be entered to win. If you’re in the Triad area of NC, it’ll be easy to get it to you. But we can ship if necessary. Good luck and Happy Thanksgiving!